Try Dalgona Coffee’s Magic with These Three Recipes: Pudding, Tiramisu, and Buttercream Cake

Throwback to 2020 when Dalgona coffee was creating waves all over the Internet. The coffee is named after a popular Korean sweet where sugar is caramelized and baking soda is added, turning it into a light brown, golden color. Dalgona coffee is nothing new to us Indians; we have been frothing coffee until it's fluffy and voluminous, adding hot milk to it for a long time. But did you ever think of incorporating Dalgona coffee into desserts? If not, here's how you can use Dalgona coffee in desserts:

Dalgona Pudding

Ingredients:

Pudding: 2 cups of full cream milk

½ cup of sugar

¼ tsp of salt

2 egg yolks

3 tbsp of cornstarch

2 tsp of vanilla essence

2 tbsp of butter

Dalgona topping: 6 tbsp of instant coffee powder

5 tbsp of white sugar

5 tbsp of water

Instructions:

• Whisk together egg yolks, ¼ cup of milk, and cornstarch until you achieve a smooth paste.

In a saucepan, heat the remaining milk just enough for the sugar to dissolve—do not simmer or boil.

• Pour the warm milk onto the egg yolk and cornstarch paste, whisking constantly until everything is well combined.
• Transfer this back into the saucepan and whisk until the mixture thickens and resembles custard.
• Remove the saucepan from the heat and add the butter and vanilla essence.
• Pour the pudding into a bowl, cover it with cling wrap, ensuring that the plastic touches the custard to prevent the formation of a skin. Refrigerate for an hour.
• Whip the coffee, sugar, and powder until you have soft peaks.
• Remove the pudding from the fridge and transfer it into serving bowls.
• Top it up with the Dalgona fluff and serve immediately to prevent the fluff from collapsing.

Dalgona Tiramisu

Ingredients:

2 packets of ladyfingers

1 cup of heavy cream

2 cups of mascarpone

¼ cup of powdered sugar

2 tbsp of granulated sugar

4 tbsp instant coffee

2 tbsp water

2 tbsp Cadbury cocoa powder

½ cup of water 

Instructions:

• Whisk together granulated sugar, instant coffee, and water until you achieve a creamy, light brown mixture.
• In a large bowl, beat the double cream along with the powdered sugar until you get stiff peaks. Add the mascarpone to this, followed by the Dalgona fluff.
• Soak the ladyfingers in a mixture of instant coffee and water before arranging them in a glass tray.
• Top the first layer with the mascarpone-Dalgona mix, then add another layer of soaked ladyfingers.
• Ladle the final layer of mascarpone and sprinkle with Cadbury cocoa powder.
• Refrigerate for a couple of hours before serving.

Dalgona Buttercream Frosting Cake

Ingredients:

Cake: 1 ½ cups of refined flour

⅓ cup of Cadbury cocoa powder

1 cup of jaggery

1 tsp of baking soda

¼ cup of vegetable oil

1 cup of water

1 tsp of vanilla essence

1 tsp of lemon juice

A pinch of salt

Frosting: 1 cup unsalted butter, softened

4 tbsp of instant coffee powder (depends on how strong you want the coffee flavor to be)

1 cup of icing sugar

1 ½ tbsp of hot water

Cocoa powder and instant coffee for decoration

Instructions:

• Preheat the oven to 350 F and prepare your baking tin by lining it with butter and a thin layer of flour.
• Sift together flour, Cadbury cocoa powder, baking soda, and salt in a bowl. Set aside.
• Cream the vegetable oil, vanilla, and sugar. Gradually add the sifted dry ingredients to the wet ingredients, mixing until a smooth batter forms.
• Transfer the batter into the prepared baking tin and bake in the preheated oven for about 30 to 35 minutes. Allow the cake to cool completely.
• Then prepare the Dalgona frosting by dissolving instant coffee in hot water and setting it aside to cool.
• Beat the softened butter and sugar until creamy and fluffy. Add the cooled coffee mixture into the butter and sugar and beat until well-combined.
• Once the cake has cooled, slice it into two even layers.
• Spread a layer of Dalgona buttercream frosting over one cake layer.
• Place the second layer on top and frost the top and sides with the remaining Dalgona buttercream.
• You can decorate the cake by sprinkling it with a mixture of instant coffee and cocoa powder.
• Refrigerate to let the frosting set and serve it cold.